Beef Bourguignonne Ii
Ingredients
- Servings: 4
- 5 medium onions, sliced
- 1/2 lb fresh mushrooms
- 2 teaspoons shortening
- 2 lbs stew meat
- 1 teaspoon salt
- 1/2 teaspoon marjoram, crushed
- 1/2 teaspoon thyme, crushed
- 1/8 teaspoon pepper
- 1 1/2 tablespoons flour
- 3/4 cup beef stock
- 1 1/2 cups burgundy wine
Recipe
- 1 cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.
- 2 brown meat in same skillet; add more shortening as necessary. remove from heat.
- 3 sprinkle seasonings over meat.
- 4 mix flour and beef stock; pour into skillet.
- 5 heat to boiling, stirring constantly.
- 6 boil 1 min.
- 7 stir in burgundy.
- 8 cover; simmer until meat is tender, 1 1/2 to 2 hr.
- 9 the liquid should always just cover the meat. (if necessary, add a little more bouillon and burgundy - 1 part bouillon to 2 parts burgundy.) gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.
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